The Daily Dish

Essen! Jewish Food in the New World kicks off Sunday

By Cathy Huyghe
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Western Massachusetts has its share of attractions, both natural and cultural. A fair bit of the cultural attractions are facilitated by an organization called Museums10, a consortium of galleries and museums ranging from the Eric Carle Museum of Picture Book Art to the Smith College Museum of Art to the Emily Dickinson Museum.

Museums10 is on the radar of foodie folks these days for two reasons. The first is called Table for 10: The Art, History, and Science of Food, a months-long festival of cooking classes, demonstrations, lectures, and literary dinners. Most of the events take place this summer and fall — hitting just about all of the institutions involved in Museums10 — and it kicks off this Sunday.

Which brings us to the second reason foodie folks are paying attention. Essen! Jewish Food in the New World opens this Sunday, May 16, at the National Yiddish Book Center in Amherst. The exhibit explores the idea that kitchen pots and grocery shelves chronicle the tale of the American Jewish experience from the early 20th century to today.

The full schedule of events also includes a series of paintings of jam-filled doughnuts and a public art project that transforms a traditional mobile food cart into a visual and culinary moveable feast.

Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.
 

Warm Chicken Breast Spinach Salad with Champagne-Lychee Vinaigrette
By Ming Tsai

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Serves 4

Ingredients
3 large naturally raised chicken breasts, julienned
1/2 cup extra virgin olive oil
2 large shallots, sliced
1 pint sliced button mushrooms
1/4 cup fresh lychees, halved
1 heaping tablespoon Dijon mustard
1 cup Champagne
Juice of 1 lemon
Organic baby spinach
Kosher salt and freshly ground black pepper to taste
Canola oil, for cooking
Crusty bread, for serving

Directions
In a large saute pan over medium heat coated lightly with canola oil, add chicken, season and saute until cooked through, about 4-6 minutes. Remove chicken to a plate. Add about 2 tablespoons olive oil to pan and add shallots and mushrooms, season and saute until softened, about 2 minutes. Add lychees and Dijon mustard, deglaze with Champagne and reduce by 75%. Whisk in remaining olive oil, add lemon juice and chicken, and check for flavor. Pour contents of pan over spinach in a heat-proof bowl. Toss salad, garnish with freshly ground pepper and serve with crusty bread.
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Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

Molasses-Tapioca Pudding
By Ming Tsai

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Serves 4

Ingredients
1/3 cup tapioca (small pearls)
1 cup milk
1 1/2 cups coconut milk
1 small pinch of kosher salt
1 1/2 tablespoons molasses
1/2 cup whipped cream
2 heaping tablespoons brown sugar
Toasted coconut for garnish

Directions
Soak tapioca pearls in milk for about 1-2 hours. In a non-reactive saucepot over medium-high heat, combine the tapioca with milk, coconut milk, salt, molasses, and brown sugar.

Cook, stirring constantly, for 5-7 minutes until mixture coats the back of a spoon. Tapioca will become clear and have no resistance when biting through a pearl. Put mixture over an ice bath and stir. When cooled, fold in whipped cream and serve in martini glasses. Garnish top with toasted coconut.
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Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

Tomatoes and Panzanella for your Summer Picnic

By Lidia Bastianich
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They're red. They're round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here!

I know you know how to make a great tomato salad, but how about a panzanella? No, it’s not a dance. It’s a great, yet simple, Tuscan tomato-bread salad. It’s a great way to use day-old bread and save yourself a little dough!

Ingredients
Tomatoes
Day-old crusty bread
Cucumber
Red onion
A few fresh basil leaves
Extra virgin olive oil
Wine vinegar
Salt and pepper

Directions
Cut your juicy tomatoes and day-old, crusty bread into 1-inch cubes.  Add some sliced cucumbers and sliced red onions, and top with shreds of ripped basil leaves. Dress with a drizzle of extra virgin olive oil and wine vinegar, add some salt and pepper to taste, and toss all together well.

Let it steep for 30 minutes and you’ve got yourself a great salad that will compliment any summer dish – grilled chicken, fish, meat, or even on its own with a piece of cheese will do.

And do as I do!
Pair your panzanella with a refreshing glass of Bastianich Rosato. Not only do the colors go beautifully together, but the bright acidity and berry flavors in the wine pair perfectly with the tomatoes.
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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. 

Tips for Using Olive Oil
By Lidia Bastianich

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I hear it from you out there all the time: I love it, but how do I use it? Here are my tips for how to best use olive oil.

1. Extra virgin olive oil is best when used in its raw form—to drizzle on salads and before serving a bowl of soup or pasta.

2. Do not use olive oil for frying, canola or vegetable oil is best for that, but you can add a little olive oil to the pan for flavor.

3. When cooking or sautéing, use olive oil, but keep the heat at a low temperature. Olive oil has a low smoking point.

4. Olive oil is a great antioxidant for your body when ingested.

5. To prevent oxidation or rancidity, store olive oil in full, small bottles, tightly shut in a dark and cool place.

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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44."

Cooking Perfect Pasta
By Lidia Bastianich

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Do not — I repeat, do not — add oil to your pasta cooking water! And that’s an order! Follow my 10 pasta commandments, and you will make a great bowl of pasta that rivals the delicious pastas at Becco, one of our New York City restaurants.

1. Cook the pasta in abundantly salted water.

2. And again, do not add oil to the pasta cooking water.

3. Add the pasta all at once to the boiling water so it cooks evenly.

4. Drain the pasta, but do not — do not! — rinse the pasta.

5. Once drained, add the pasta to the sauce and let the two cook together for about 1 minute.

6. Dressed pasta should be flowing — never sticky or soupy.

7. With the fire off, stir in grated cheese, right before you plate it.

8. To keep pasta nice and hot, serve it in a shallow, warm bowl.

9. For that extra touch, add a drizzle of extra virgin olive oil at the end.

10.  Finally — you deserve it now — pour yourself a delicious glass of Tuscan red wine like Morellino La Mozza. And cin cin to you!

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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44

About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

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